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Steak with jalapeno bearnaise & wedges

A serving of steak with jalapeno bearnaise & wedges

Steak with jalapeno bearnaise & wedges

Name: Steak with jalapeno bearnaise & wedges
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 2
Ingredients: 3 medium Maris Piper potatoes (about 800g); 3 tbsp olive oil; 2 tsp chilli con carne seasoning mix; 1 large 440g rib-eye steak or 2 x 220g rib-eye steaks; 3 large tomatoes cut into chunks; 1 green pepper cut into chunks; 1 banana shallot finely chopped; 2 limes juiced; 2 tbsp coriander roughly chopped; 90g unsalted butter cubed; 2 egg yolks (freeze the whites for another recipe); 2 tbsp pickled jalapeños finely chopped, plus 1 tsp of the brine; ½ banana shallot finely chopped; 2 tbsp finely chopped coriander

Esther Clark

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Serves 2

More effort

Prep: 15 mins

Cook: 1 hr

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Indulge in steak and chips for supper – with a jalapeño béarnaise sauce and zesty tomato, pepper and coriander salad on the side, it's a real Friday night treat

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Ingredients

Nutrition

Units:

MetricUS

3 medium Maris Piper potatoes

(about 800g)
3 tbsp olive oil
2 tsp chilli con carne seasoning mix
1 large 440g rib-eye steak

or 2 x 220g rib-eye steaks

For the salad

3 large tomatoes

cut into chunks
1 green pepper

cut into chunks
1 banana shallot

finely chopped
2 limes

juiced
2 tbsp coriander

roughly chopped

For the béarnaise

90g unsalted butter

cubed
2 egg yolks

(freeze the whites for another recipe)
2 tbsp pickled jalapeños

finely chopped, plus 1 tsp of the brine
½ banana shallot

finely chopped
2 tbsp finely chopped coriander

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Nutrition: Per serving

kcal1227
fat77g
saturates36g
carbs72g
sugars14g
fibre11g

high
protein55g
salt1.8g

Method

step 1

Cut each potato into eight wedges, then boil in lightly salted water for 7 mins. Drain and leave to steam-dry. Heat the oven to 200C/180C fan/gas 6. Pour 2 tbsp of the oil into a large baking tray and put in the oven. Shake the potatoes to rough up the edges, gently tip into the hot oil and roast for 30 mins. Toss with the seasoning and roast for 10 mins.
step 2

Make the salad by combining all the ingredients with a pinch of salt.
step 3

Heat the remaining 1 tbsp oil in a frying pan over a high heat. Season the steak, then fry for 2-3 mins on each side. Leave to rest for 10 mins, then slice.
step 4

For the béarnaise, melt the butter in the microwave or small pan over a low heat and set aside. Pour a 5cm depth of water into a small pan and bring to a simmer. Sit a bowl over the pan, ensuring the bowl doesn’t touch the water. Tip in the egg yolks and brine and whisk using an electric whisk until aerated. Slowly drizzle in the butter, whisking constantly, until fully incorporated (don’t let the water get too hot). Take off the heat and mix in the pickles, shallot and coriander. Serve poured over the steak, with the wedges and salad on the side.

Recipe from Good Food magazine, September 2023

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